Thanks guys. Hubby loved the spice/peanut butter combination. I liked the spice cake, but wasn’t very fond of the peanut butter frosting (just not my thing). Btw, the cake cut beautifully, and I loved the fact that it was a single layer… so simple.

hope you all have a good recipe on what to do with cake crumbs, cake trimmings, fallen genoise, broken butter cakes. here is what i did with year old moist chocolate genoise, white genoise, and can’t remember what else, some cake flour, sugar, mac nuts, and maybe and egg or two. knead till about a wet cookie consistency, and bake 15 to 20 minutes at 450oF on silicone financier pans. cool on a rack for 20 minutes, then freeze for 10 minutes so they become easier to unmold. Serve immediatelly, while the centers remain warm. enjoy. ending my father’s day bake off, these financiers were ultimatelly welcomed.

Thanks Rozanne - I just used my turntable and an offset spatula (a spoon would work too). After applying the frosting and smoothing the top, I held my spatula at the center of the cake and pulled it outward while spinning the turntable.

If anyone is interested, I just posted an entry on my blog about this cake.

Patrincia, what a lovely cake! Can’t wait to hear how you liked it. Was it too soft for piping?

Hi Julie - it’s not so soft that it would ooze out of the piping tip, but the peanut butter adds a slightly sticky, slightly stretchy quality to the frosting - kind of hard to describe, but very unlike my favorite Mousseline (I used creamy Jif as stated in the recipe, and my kitchen temp was a perfect 70F). Since the cake was a simple single-layer, I thought I would just spread the frosting on without using my turntable, but that was disastrous - kind of messy and a bit unmanageable for me (unless you’re going for a rustic look). If you have a turntable, I can’t think of a better time to use it.